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Vegan Split Pea Soup square

Vegan Split Pea Soup

Cozy up to a bowl of hot vegan split pea soup on cold winter's day. It’s easy to make and contains just a handful of ingredients.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Soup
Cuisine American
Servings 4 servings
Calories 334 kcal


  • 1 teaspoon neutral-flavored oil
  • 1 leek chopped
  • 3 cloves garlic minced
  • 2 large carrots diced
  • 4 cups vegetable stock
  • 1 ½ cups dried split peas
  • 1 medium-sized potato diced
  • 1 teaspoon fresh thyme
  • ½ teaspoon sea salt more to taste
  • ½ teaspoon black pepper more to taste
  • ½ cup chopped tempeh bacon cooked, optional


  • Add the oil to a large stock pot over medium-high heat, and then add the leek, garlic, and carrots to the pot. Cook until the vegetables are soft and have browned slightly, about 10 minutes.
  • Add the stock, split peas, potato, thyme, salt, and pepper to the pot. Bring to a boil and then reduce the heat to a simmer.
  • Cover the pot and allow the soup to simmer for 60 to 90 minutes, or until the peas have softened, the potatoes are tender, and the soup has reached the desired consistency.
  • Serve hot topped with chopped tempeh bacon.


Calories: 334kcal